2. Add salt and place courgette in clean dish towel, squeeze to remove as much moisture as possible

3. Once squeezed place back in the bowl with beaten egg, spring onions, quinoa flour and black pepper. Mix thoroughly

4. Heat two tablespoons of oil over medium heat until pan is sizzling hot

5. Add spoonfuls of the mixture to the hot oil and cook for one minute

6. Sprinkle over the crumbled feta and cook for a further 2 minutes until golden brown

7. Place on paper towels to soak up any grease that sticks to the pancake

8. Serve with a squeeze of lemon and some homemade mint yoghurt dip

The courgette actually forms the main base of the pancake, which helps to reduce the calorie intake and increases the Vitamin C too. Feta is a sheep’s milk cheese, and is therefore a bit lower in lactose and sometimes easier on digestion for people. The traditional pancake’s flour has also been swapped for the quinoa-variety, which is gluten free and rich in magnesium and zinc – good for skin, energy levels and the immune system. The recipe mentions Himalayan pink sea salt, which is generally more beneficial than regular salt because of its lower sodium levels and other positive minerals.